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Our Family Meal Plan for this week 13/03/2017 - £65

Sunday, 12 March 2017

Apologies for the lack of meal plan last week, toddler boy was poorly most of the weekend and for the first half of the week, then 10yo was poorly for the second half of the week. I am rather knackered but we did have a meal plan and stick to it, I just didn't have the time or energy to blog it.

This week I am tired, uninspired and needing an easy time. I've deliberately chosen meals that are simple and quick, and that my family all like. Lunches are a fairly easy option too, and I have once again chosen family favourites. I'm sure everyone has weeks like this when you're pretty much over it all and just need an easy time for a week or so.

Breakfasts will be wheat biscuits with fruit or homemade wholemeal toast with spread. We'll have pancakes on the weekend, and homemade crumpets.

Lunches

Pasta Salad, cooked wholewheat pasta and mixed vegetables with a fresh herb, mayo and yoghurt dressing. Lunches will also include cucumber sticks, a piece of fruit and a baked treat.

Savoury Bread Swirlsserved with herbed yoghurt dip, cucumber and carrot sticks, a piece of fruit and a baked treat.

Weekend Lunches

Root Vegetable Soup

1 onion, diced

1 Tblsp oil, butter or margarine

1 potato, peeled and diced

4 cups chopped vegetables (or a mixture of vegetables)

stock or water to cover

alt and pepper

Saute chopped onion in oil in a large saucepan until soft but not browned. Add around 4 cups of peeled chopped vegetables and the chopped potato. The starchiness of the potato improves the overall texture of the soup.

Gently cook the vegetables in the saucepan with the lid on for about 5 minutes over a moderate heat, then add water, stock or a combination of both to just cover the vegetables.

Simmer with the lid on until the veges are very soft, then process using a stick blender until smooth. Add extra liquid to adjust the consistency of the soup. Taste and adjust the seasoning before serving.

Red Lentil and Vegetable Soup

2 cups of red lentils

2 litres vegetable stock

1 onion large, diced

3 sticks celery, finely sliced

3 carrots, peeled and finely sliced

1 tsp oil or margarine

1 tsp paprika

1 tsp ground cumin seeds

1 tsp ground coriander

2 cups root vegetables (pumpkin, potato, swede), peeled and diced

fresh chives, finely chopped

salt and pepper to taste

Heat the oil or margarine in a large saucepan over a medium heat and saute the onion, celery and carrots for 10 minutes, you want them softened but not coloured.

Add the spices, lentils and stock with the diced root vegetables. Bring everything to the boil, reduce the heat and simmer for 25 minutes until the vegetables are cooked and very soft. Serve the soup chunky or blend until smooth with a stick blender but be sure to taste the soup and adjust the seasoning before serving.

Roast Chicken with roast vegetables and Yorkshire puddings served with steamed mixed vegetables

Beef Slow Cooker Casserole

1kg casserole beef

1 large onion, diced

2 cloves garlic, crushed

2 peppers, diced

2 Tbsp plain flour

2 Tbsp tomato paste

250ml beef stock

400g tin diced tomatoes

1 Tbsp dried oregano

400g can cannellini beans, well drained

Cut beef into 2.5cm-3cm pieces and season the beef with salt and pepper. Brown the meat in a frying pan over a high heat and transfer to a slow cooker.

Put the onion, garlic and pepper in the slow cooker as well. Stir the flour, tomato paste and beef stock together to make a smooth paste and pour over the beef. Add the tin of tomatoes and oregano then cover.

Cook on low for 6-8 hours or high for 3-5 hours. Add the cannellini beans, stir to mix through and then heat for another 20 minutes or so before serving.